Southwestern Egg Rolls
Servings
6 Servings
Ingredients
- 1 TablespoonVegetable oil
- 1 1/2 cupYellow onions diced 1/4”
- 1 1/2 cupRed bell peppers diced 1/4”
- 1 1/2 cupCorn kernels
- 1/4 cup Jalapeno peppers minced
- 1 teaspoonCumin ground
- 1 teaspoonGarlic minced
- 1 cup California Ripe Olives sliced
- 1 cup 6oz. Goat cheese
- 1/2 Cup cilantro chopped
- 2 Tablespoons09Lime juice
- 1/2 teaspoon09Kosher salt
- 12 Egg Roll Wrappers 7u201d by 7u201d
- 1 Egg beaten
- 2 quartsVegetable oil for frying
Instructions
Preparation
- 1 Heat 1 Tablespoon oil over medium in a large sauté pan. Add onions, red pepper and corn and cook for 6-8 minutes until tender. 2 Mix in jalapenos, cumin and garlic and cook for 1 more minute. Remove from heat and stir in California Ripe olives, goat cheese, cilantro and lime juice. 3 Season with salt and set aside until cool enough to handle. To wrap, place each wonton wrap on the counter with one corner facing you.4 Spoon 1/4 cup of vegetable mixture onto the center of each wonton wrapper and pat into a 3” by 1 1/2” rectangular shape. 5 Brush sides of wonton (around the filling) with beaten egg. Fold the bottom corner of the wrapper over the filling, then roll the wrapper up once. 6 Fold in the sides, brush again with egg wash, then continue to roll wonton into a tight cylinder. 7 eat oil in a medium saucepot to 375 degrees. Fry egg rolls for 1-2 minutes until golden bro8 Remove from pot with a slotted spoon and drain on a baking rack lined with paper towels. Serve hot with salsa.
- Source: California Olive
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